This is the famous northern Chinese dish, served with mandarin pancakes and hoisin sauce. To learn more, see my feature "Much Ado About Mu Shu."
- 1/2 pound pork tenderloin
- 2 teaspoons dark soy sauce
- 2 teaspoons Shao-Hsing rice wine (or dry sherry)
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 3 tablespoons water
- 3 tablespoons chicken broth (low-sodium)
- 1 tablespoon soy sauce
- 2 teaspoons Shao-Hsing wine (or dry sherry)
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 4 dried black mushrooms
- 4 tablespoons dried cloud ears (or wood ears)
- 2 tablespoons dried lily buds
- 1/2 cup canned bamboo shoots
- 2 green onions
- 2 slices ginger
- 2 eggs
- 1/2 teaspoon salt
- 6 tablespoons oil for stir-frying, or as needed
- 1 teaspoon sesame oil
- Cut the pork into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the pork for 30 minutes.
- Mix the sauce ingredients, whisking in the cornstarch last. Set aside.
- Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls and soak for approximately 30 minutes.
- Squeeze out any excess water.
- Remove the stems from the black mushrooms and the hard tips from the lily buds. Cut into thin strips.
- Rinse the bamboo shoots under warm running water to remove any tinny taste. Drain and cut into thin strips.
- Clean the green onion and cut into thirds. Cut the ginger into thin strips.
- Lightly beat the eggs with the salt.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil, swirling along the sides.
- When the oil is hot, add beaten eggs and scramble until they are quite firm.
- Remove the eggs from the wok.
- Clean out the wok.
- Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds).
- Stir-fry until the pork changes color and is nearly cooked through.
- Remove from the wok.
- Add 2 tablespoons oil. When the oil is hot, add the wood ears, lily buds, and mushrooms.
- Stir-fry for about 1 minute. Push up to the sides.
- Give the sauce a quick re-stir and add in the middle of the wok, stirring quickly to thicken.
- Add the other pork and scrambled egg back into the pan.
- Stir in the green onion.
- Mix everything together.
- Taste and add extra seasoning if desired. Remove from the heat and stir in the sesame oil.
To Serve: serve with mandarin crepes and hoisin sauce. Place pancake on a plate and brush with hoisin sauce. Add meat mixture and roll up the pancake. *If desired, instead of stir-frying the green onion you can add it to the meat mixture at this point.
Deep-fry the pork instead of stir-frying.
Serve the mu shu pork over rice.
More Chinese Pork Recipes
|Nutritional Guidelines (per serving)|